Ingredients for the red cabbage ("Blaukraut"):

• ¼ red cabbage
• 1 desert spoon of melted resolidified butter

Method:

Core the cabbage and shred thinly. Fry the cabbage in the butter stirring continuously until slightly crisp. Season with salt and pepper.

Ingredients for home-made potato dumplings ("Kartoffelknödel") (serves 2):

• 5 floury potatoes
• 2 egg yolks
• 2-4 desert spoons of cornflour
• 1 desert spoon quark
• 2 desert spoons of croûtons

Method:

Boil the potatoes in their skins in lightly salted water until thoroughly cooked. Leave to cool briefly then peel and leave to cool thoroughly.

Press the potatoes through a potato press and mix with two egg yolks, a pinch of salt, the quark and the cornflour to form a dough. Adjust the amount of cornflour according to how moist the potatoes are. The dough should have the consistency of cold mashed potato.

Form a small test dumpling and boil in water. If the dumpling disintegrates add more cornflour or egg. If the dumpling is too rubbery add more potato or quark. Form medium sized dumplings with the croutons and drop into boiling water.

Bring water back to the boil, remove pan from the heat and leave for 15-20 minutes depending on the size of the dumplings.